Free Healthy Recipe - Grilled Tuna Salad with Fennel and Horseradish Dressing

Gluten free, Low carbohydrate, Low fat, Wheat Free

This salad was created from leftover tuna steaks I cooked the night before, and whatever else was in my fridge at the time - and it turned out to be a lovely light but substantial lunchtime meal.

Ingredients

300 grams fresh yellowfin tuna (2 steaks)

1 tbsp olive oil

1 lime juiced

2 handfuls mixed greens

1 small bulb fennel, slivered

1 avocado sliced

1 cucumber sliced

2 shallots sliced

2 tbsp coriander, chopped

drizzle flaxseed oil

2 tbsp natural yoghurt

1 tsp horseradish cream

cracked black pepper

Method

Marinate the tuna in the olive oil and lime juice for 30 mins to an hour, or longer if preferred.

Grill the steaks on a hot grill for 2 minutes each side.
Chop all the vegetables, and mix together the yoghurt with the horseradish cream.
Arrange the mixed greens on two plates, and top with sliced tuna, fennel, cucumber, coriander, shallots and avocado.
Stir through the yoghurt dressing and add a drizzle of flaxseed oil over the salad, as well as some cracked black pepper to taste.

Makes 2 servings

Prep Time:	10 mins
Cooking Time:	5 mins
Ready in:	20 mins
Suitable for:
Dinner, Lunch, Salad

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Nutritional Information - Per Serve
Kj	2138 kj
Calories	511 kcal
Fat	34.6 g
Saturated Fat	8.6 g
Total Carbohydrate	7 g
Total Protein	41.6 g
Fibre	3.1 g

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